Korean Corn Cheese. Sweet corn simmered in buttery melted cheese with imitation crab meat. Ready in just 10 minutes on the stove with minimal ingredients.
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What is Korean Corn Cheese?
Korean Corn Cheese is a sweet creamy corn mixture with melting cheese on top served bubbly hot. It's a very popular side dish served at many Korean restaurants. At Korean BBQ restaurants, this Korean food is served as a delicious side dish with your grilled meat in South Korea.
The great thing about this cheesy corn is the simplicity of the ingredients. It's made of corn kernels, cheese, imitation crab meat (optional), butter, Japanese mayo, sugar, salt and black pepper.
Many recipes call for you to use an oven safe cast iron pan with an oven to broil the cheese. However, the best part about my Korean cheese corn is that you won't need either! You just need a frying pan with a lid, and a stovetop!
Ingredients
Please scroll down to recipe card below for full measurements.
- Canned corn or substitute with in-season fresh corn.
- Mozzarella cheese shreds: Get the grated low-moisture mozzarella so there's less moisture to evaporate in the pan.
- Unsalted Butter
- Imitation crab meat, optional: omit if you wish
- Kewpie mayonnaise or Japanese Mayo: or substitute with American mayo
- White Granulated Sugar
- Black pepper
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
How to make Korean Corn Cheese
Strain Canned Corn
Strain your canned corn of the excess water and transfer to a large bowl.
Prepare Imitation Crab Meat
Chop your imitation crab meat into chunks, about 2 cm in length. This is optional.
Melt Butter & Add Corn
Over medium heat in a non-stick pan, melt the butter. Add strained corn and mix with butter.
Add Remaining Ingredients
Then add mayo, sugar, black pepper, imitation crab meat (optional) and combine corn with these ingredients.
Evaporate Liquids
Cook until liquids have evaporated or for 4 to 5 minutes, uncovered.
Add Some Cheese
Add half the amount of cheese and mix.
Melt Remaining Cheese on Top
Lower heat to LOW. Add remaining cheese on top. Cover to melt it for about 2-3 minutes. Serve & enjoy!
Storage & Reheating
Leftovers are best consumed within 24 hours. But you may store up to 3-4 days in the fridge in an airtight container. To reheat, reheat on the stovetop until hot or in the microwave for 2 minutes.
Expert Tips
- Chop imitation crab meat into chunks. This allows for an even distribution of the crab meat and makes it easier to break up in the pan
- Use a non-stick pan. This will prevent a sticky mess to clean up later. Trust me you won’t want to spend 10 minutes of your time scraping off stuck-on cheese.
Other Corn recipes you may like!
If you enjoyed this easy Korean corn cheese recipe, check these out:
📖 Recipe
10-min. Easy Korean Corn Cheese
Ingredients
- 2 cans corn niblets (341 ml per can)
- ½ cup mozzarella cheese shredded
- 1 tablespoon butter unsalted
- 6 sticks imitation crab meat optional
- ¼ cup Japanese mayo aka Kewpie Mayo
- 1 teaspoon white granulated sugar
- â…› teaspoon black pepper
Instructions
- Strain your canned corn of the liquids.
- Chop your imitation crab meat into chunks, about 2 cm in length. This ingredient is optional.
- Over medium heat in a 10-inch non-stick pan, melt the butter. Add strained corn and mix with butter.
- Then add mayo, sugar, black pepper, imitation crab meat (optional) and mix.
- Cook until liquids have evaporated, about 4 minutes, uncovered.
- Add half the amount of cheese and mix with corn.
- Lower heat to LOW. Add remaining cheese on top. Cover to melt it for about 2 minutes. Serve & enjoy!
AR Haggerty
I love how simple this was! I changed out the crab for chicken (I don't like sea food), and it is a whole meal all by itself!
christieathome
Thank you so much for making my recipe and sharing this kind review! Love the substitute idea 🙂
Maria
Wow! This combination was delicious. The whole family loved it